One of the best things about the holidays is everyone contributing to a warm and delicious family dinner. If you’ve been assigned side dish duty, check out this light and fabulous recipe from myrecipes.com. We have modified it for our tasting, but feel free to check out the original recipe: Christmas Salad.
1 package of turkey bacon, coarsely chopped
1 cup sliced red onion
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1/2 cup red wine vinegar
2 tablespoons honey
1 bunch kale, stemmed and coarsely chopped
1 bunch red Swiss chard, stemmed and coarsely chopped
1 bunch of Arugula
2 small beets, thinly sliced
1/2 cup toasted sunflower seeds
1 cup grape tomatoes
Juice of 1 lemon
Zest of 1 lemon
1. Cook bacon in a large skillet over medium heat, stirring occasionally, 6 to 8 minutes or until crisp; remove bacon, using a slotted spoon, and drain on paper towels. Reserve 6 Tbsp. drippings in skillet. Add onion, 1/2 tsp. salt, and 1/4 tsp. pepper, and sauté 2 minutes. Remove from heat.
2. Add red wine vinegar, juice of the lemon and lemon zest to skillet, and stir to loosen browned bits from bottom of skillet. Whisk in honey.
3. Toss together chopped kale, Swiss chard, onion mixture, and remaining 1 tsp. salt and 1/2 tsp. black pepper in a large bowl. Transfer to a serving platter. Top with cooked bacon, beet slices, sunflower seeds, grape tomatoes. Serve immediately.
TIP: Prep all the ingredients ahead of time, and store in individual zip-top plastic freezer bags in your refrigerator until ready to toss with warm vinaigrette.
Read another Apodaca’s Appetite: Chicken Tortilla Crockpot Soup
Image credit: Christmas Salad from allrecipes.com.